Loading...Ingredients
1 cup julienned carrots
1 cup thinly sliced onion
2 garlic cloves, minced
2 teaspoons olive oil
1 pound boneless skinless chicken breast, cut into 1 inch cubes
1 Tablespoon all-purpose flour
¼ cup water
3 Tablespoons white wine or chicken broth
1 cup (8 ounces) fat free plain yogurt
1 cup fresh or frozen peas
¼ teaspoon each curry powder, salt, pepper, ground cumin, and ginger
BISCUITS:
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
4½ teaspoons cold butter
½ cup fat free plain yogurt
1½ teaspoons dried parsley flakes
Instructions
1. In a large nonstick skillet, sauté the carrots, onion, and garlic in oil until tender.
2. Add chicken; cook and stir for 5 minutes.
3. Combine the flour, water, and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas, and seasonings. Transfer to a shallow 1 1/2 qt. baking dish coated with cooking spray; keep warm.
4. For biscuits, combine flour, baking powder, baking soda, and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture.
5. Bake, uncovered, at 350° for 25 35 minutes or until biscuits are golden brown and stew bubbles around the edges.
Nutrition
- Serving Size: 1 cup stew with 2 biscuits
- Calories: 413
- Sodium: 895mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 68mg